L3 STANDARD

NO SIGNIFICANT PEST ACTIVITY

PERSON IN CHARGE IS FULLY TRAINED

ALL FIRE ROUTES AND DOORS ARE CLEAR AND ACCESSIBLE, UNLOCKED AND FUNCTIONING CORRECTLY

FRYERS OPERATED SAFELY TO STANDARD
FRYER POTNAT IS NEVER FILLED WITH WATER;
TEAM MEMBERS ARE NOT OBSERVED ATTEMPTING TO OPEN PRESSURE FRYER LIDS
PRESSURE IS NOT RELEASED MANUALLY

Patvirtinta

nurašyta

Galioja iki

HOT WATER >43°C AVAILABLE
IN THE KITCHEN AS MEASURED AT 3 COMP SINK

MINIMUM
OF ONE FUNCTIONING TOILET AVAILABLE

NO SEWAGE BACKUP (RESTAURANT/KITCHEN DRAINS OR TOILETS)

RESTAURANT
HAS ELECTRIC POWER

WATER IS FROM
AN APPROVED SOURCE

Products that are subject to CCT (Critical Control Point) time only, must be stored maximum 4 hours.

Max 4 val.

HOT TTCS HELD ≥ 65°C

COLD TTCS FOODS HELD ≤ 5°C (COLD CHICKEN,PRODUCE AND OTHER PRODUCTS DEFINED ≤ 4°C BY PRODUCER)

If chicken <85°C
If eggs <80°C

ALL PRODUCTS MUST BE COOKED OR HEATED TO THE PROPER INTERNAL COOKING TEMPERATURE

ALL STORED TTCS OR
DESIGNATED FOOD SAFETY SENSITIVE INGREDIENTS ARE
LABELLED PROPERLY AND WITHIN EXPIRATION DATE

NO HOT FOOD IS CARRIED OVER TO THE NEXT DAY

SPOILED FOODS
OR INGREDIENTS ARE NOT IN USE AND NOT FOR SALE

ONLY APPROVED INGREDIENTS OR FOOD EVIDENT

TM NOT OBSERVED WORKING WITH SYMPTOMS OF ILLNESS OR INFECTION

HANDWASHING CONDUCTED
AS REQUIRED

THERMOMETERS
IN USE ARE CALIBRATED

RAW PROTEIN AND OTHER WIPING CLOTHS ARE NEVER MIXED

DEDICATED HANDWASH SINK BOH

PROPER SANITIZING IN 3 COMP SINK

CROSS CONTAMINATION IS NOT OBSERVED

FOOD HANDLING TM WITH BANDAGE ON HAND NOT WEARING A GLOVE

OPENED PACKAGES OR PREPARED PRODUCTS
If >5/4°C and no hold time
If >5/4°C and held over 4 hours
If > 8°C

If <65°C and held over 4 hours or no hold time

If >5/4°C

CLOSED

nurašyta

CLOSED

FROM DISTRIBUTOR / IN STORAGE

COLDWELL
If >5°C and no hold time
If >5°C and held over 4 hours
If > 8°C

L3 standard

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